Make breakfast delicious with this classic recipe of French Toast. If you have a bourbon in the pantry you may add a teaspoon or two for that level up flavor and aroma it gives (just optional though). You may cook it in non stick pan, griddle, oven or even in an oven toaster. Happy cooking and enjoy your breakfast!
French Toast Recipe
INGREDIENTS:
- 6 pcs 2″ thick slices brioche or challah, or from a nice pullman loaf (A day old bread)
- 4 large eggs
- 2 cups full cream milk (or any like: all purpose cream or half-and-half or almond milk)
- 1 teaspoon pure vanilla extract
- ¼ cup light-brown sugar
- ¼ teaspoons cinnamon powder (up to 1 tsp)
- Salt
- 2 tablespoon butter, melted
- Fresh slices of strawberries and blueberries (for garnish)
- Caramel Sauce (recipe below), alternately Maple syrup or Honey
INSTRUCTIONS:
- In a medium bowl, whisk the following ingredients together eggs, half-and-half, bourbon, vanilla, brown sugar, cinnamon, and salt until they’re all combined and the sugar is dissolved.
- Slice the bread into small triangular shapes. Place bread in a single layer in a 13×9 inch tray or wide plate. Pour the wet mixture over the bread, and let soak for 15 minutes, flipping halfway through.
- Heat a large non stick pan over medium heat. Brush with melted butter or oil.
- Cook each slice of bread for 2 to 3 minutes per side, until golden brown over low heat.
- Pour on caramel syrup and garnish with fresh slices of strawberries and blueberries upon serving.
Cooking Tips:
- If cooking in batches, place cooked French toast on a wire-rack-lined sheet tray and keep warm in a 90°C oven until ready to serve.
- You may also add 2 tablespoon bourbon to the french toast mixture for some added delicious kick of flavor and aroma. But this is just optional.
Caramel Sauce (Sauce au Caramel)
INGREDIENTS:
- 1 cup sugar
- ½ cup water
- 4 tablespoon brandy (alternately vanilla extract, or any sweet fruity flavor)
- 1 teaspoon lemon juice
- ½ tablespoon cornstarch + ½ cup water (slurry)
INSTRUCTIONS:
Put one cup sugar on stove in half cup water, let it simmer until it becomes golden brown, then add four tablespoons brandy and a teaspoon lemon juice; thicken with a tablespoon cornstarch dissolved in half cup water, let it come to a boil, color with a little kitchen bouquet if not sufficiently brown. Serve hot or cold.
Cooking Tips: If cold, add to this one cup of whipped cream. It is then called Sauce de Crème à la Caramel.